Mom's Best Recipes
Recipe

Honey Glazed Ham

Juicy spiral ham baked low and slow, then finished with a sticky honey glaze that caramelizes into crisp, glossy edges.

Author By Matt Campbell
4.8
A whole spiral-cut honey glazed ham on a white platter with glossy caramelized edges, garnished with orange slices and rosemary on a warm kitchen table
Jump to Recipe

If you want a main dish that makes the whole house smell like you have your life together, honey glazed ham is it. It is cozy, a little fancy, and low-effort even if it is not exactly fast, especially if you are feeding a crowd or doing holiday practice in March for no reason other than vibes.

This version keeps things simple and bold: honey for shine and sweetness, a little brown sugar for that sticky lacquer, Dijon to keep it from getting cloying, and a splash of apple cider vinegar to snap everything into focus. The goal is juicy slices, crisp edges, and a glaze you will be tempted to swipe with a finger when no one is looking. I will not tell.

Ingredients for honey glaze on a light kitchen counter: honey, brown sugar, Dijon mustard, apple cider vinegar, butter, garlic, and spices in small bowls

Why It Works

  • Low-drama timing: You warm the ham gently first, then glaze at the end so the sugars do not burn.
  • Big flavor from pantry staples: Honey, Dijon, brown sugar, and vinegar make a sweet-savory glaze with actual personality.
  • Juicy, not dry: Foil plus a little liquid in the pan keeps the ham moist while it heats through.
  • Crisp edges, glossy finish: A short high-heat finish (or broil) caramelizes the glaze into that sticky, snacky crust.

Pairs Well With

Recommended

Honey Mustard Smoked Ham

Honey Mustard Smoked Ham

An easy baked smoked ham with a glossy honey mustard glaze and crisp, caramelized edges. Big flavor, low drama, and leftovers that actually get used.

Crockpot Ham with Brown Sugar Glaze

Crockpot Ham with Brown Sugar Glaze

Juicy slow cooker ham with a glossy brown sugar pineapple glaze. Minimal prep, big payoff, and plenty of leftovers for sandwiches and soups.

Old-Fashioned Ham Loaf

Old-Fashioned Ham Loaf

A cozy, classic ham loaf made with ground ham and pork, baked until juicy with crisp edges and finished with a sticky brown sugar glaze. Simple ingredients, ...

Cozy Navy Bean Soup (Stovetop or Slow Cooker)

Cozy Navy Bean Soup (Stovetop or Slow Cooker)

A hearty navy bean soup with tender beans, vegetables, and a smoky finish. Includes quick soaking tips, ham hock or no-ham options, and easy storage advice.

Storage Tips

Refrigerate: Cool leftover ham, then store in an airtight container for up to 4 days. I like to keep a little glaze or pan juices with it so it stays juicy.

Freeze: Slice or cube, wrap tightly, then freeze for best quality within 1 to 2 months. Thaw overnight in the fridge.

Reheat (best method): Put ham in a baking dish with a splash of water or broth, cover with foil, and warm at 300°F until hot. For single servings, a covered skillet with a tablespoon of water works great.

Leftover glow-up ideas:

  • Ham and Swiss sliders with extra Dijon
  • Fried rice with pineapple and scallions
  • Split pea soup or white bean soup
  • Breakfast hash with crispy potatoes and a runny egg

Common Questions

What kind of ham should I buy?

A bone-in spiral-cut ham is the easiest win for slicing and serving. This recipe also works with a bone-in half ham that is not spiral cut, it will just take a little longer to slice at the end.

Is this recipe for a fully cooked ham?

Yes. Most spiral hams are fully cooked. You are heating it through and adding the glaze. If your ham is labeled “cook before eating,” follow the package cooking instructions for internal temp and timing.

What temperature should I cook ham to?

For a fully cooked ham, heat to an internal temperature of 140°F (measured in the thickest part, not touching bone). If it is a fresh or “cook-before-eating” ham, it needs to reach 145°F and then rest 3 minutes before carving.

How do I keep spiral ham from drying out?

Cover it tightly with foil, add a little liquid to the pan, and keep the oven around 300°F to 325°F. Save the sugary glaze for the last 20 to 30 minutes.

Can I make the glaze ahead of time?

Absolutely. Make it up to 5 days ahead and refrigerate. Warm gently before brushing so it spreads easily.

My glaze is burning. What do I do?

Drop the oven temp, tent with foil, and add a splash of water to the pan. Next time, glaze later in the bake. Sugar goes from “caramelized” to “campfire” fast.

Do I use the packet that comes with the ham?

You can skip it. This glaze is doing the most (in a good way). If you feel weird throwing it out, stash the packet for another day and stir it into baked beans or whisk it into a quick vinaigrette.

Should the ham sit on a rack?

Either works. On a rack, the ham roasts above the liquid and stays a little less “steamy.” Without a rack, it is still fine, just keep it cut-side down and keep the foil tight so it stays juicy.

How much ham per person?

For a bone-in ham, plan about 3/4 pound per person (a little less if you have lots of sides, a little more if your family treats ham like a hobby).

Ham was one of the first “big centerpiece” things I ever felt confident cooking for other people. It is forgiving, it feeds everyone, and it buys you time to focus on sides and hanging out. The first time I made a honey glaze, I went too sweet and learned quickly that a little mustard and vinegar is not optional. That tiny bit of tang turns a sugary coating into something you actually want to keep eating, especially on the crisp edges. Now I treat glazing like painting a fence: relaxed, repetitive, and weirdly satisfying.